Idiomas disponibles
Idiomas disponibles
FoodSafety
Food safety is a very important
part of enjoying
the
outdoor
cooking
experience.
To keep food safe from
harmful
bacteria,
follow
these four basic steps:
Clean:
Wash
hands, utensils, and surfaces with hot soapy
water
before and after handling
raw meat and poultry.
Separate:
Separate
raw meats and poultry
from ready-
to-eat
foods to avoid cross contamination.
Use a clean
platter
and utensils when removing
cooked foods.
Cook: Cook meat and poultry thoroughly
to kill bacteria.
Use a thermometer
to ensure proper
internal
food
temperatures.
Chill: Refrigerate
prepared
foods
and leftovers
promptly.
For more information call: USDA Meat and Poultry
Hotline at 1-800-535-4555
(10:00 am - 4:00 pm EST).
How
To Tell If Meat
Is Grilled
Thoroughly
•
Meat and poultry
cooked
on a grill often browns very
fast on the outside. Use a meat thermometer
to be
sure food
has reached
a safe internal
temperature.
•
NEVER partially
grill meat or poultry
and finish
cooking
later. Cook food completely.
•
WARNING:
To ensure that it is safe to eat, food must
be cooked to the minimum
internal
temperatures
listed in the table below.
USDA* Safe Minimum
Internal Temperatures
Beef, Veal, Lamb & Pork: Whole Cuts**
Fish
Beef, Veal, Lamb & Pork: Ground
Egg Dishes
Turkey, Chicken & Duck: Whole, Pieces, &
Ground
* United States Department of Agriculture
**Allow meat to rest three minutes before carving or
consuming.
145 ° F
145 ° F
160 ° F
160 ° F
165 ° F
Grilling
Tips and Tricks
Food cooked on the grill is either done using direct or
indirect cooking. Direct cooking is when the food is
cooked directly over lit burners. Food is placed
in-
between
the lit burners for indirect cooking.
Direct:
Use direct cooking to sear meats. This helps to
keep food moist by locking in juices. Some food, such as
steak, is first seared using direct cooking, and then
finished cooking using the indirect method.
This is
generally
used for quicker cooking foods. Remain vigilant
when grilling
using this method,
as it's easy to overcook.
Indirect:
Is used for foods that take longer to cook,
including large cuts of meat such as roasts. It's also used
for cooking more delicate food that can dry out quickly
such as fish and poultry,
for fattier foods to reduce flare-
ups, and when grilling
using a roasting
pan or aluminum
foil. Turn burners to medium
or low depending
on the
temperature
you want to maintain.
Do not place the food
directly over any burner when using this grilling
method.
You can also grill indirectly by turning one or more
burners off and placing
the food over those burners that
are not being used.
•
Always
"Preheat"
your grill before cooking.
Turn
burner control
knobs to Hi and close the lid for 5 to
10 minutes. Then adjust the burner controls
to the
proper
temperature.
This heats the grates to help
prevent
food from sticking.
•
The thermometer
measures the temperature
high on
the lid. The temperature
down by the cooking
grates
is warmer.
•
Mother
Nature can impact
your grilling
times. Allow
more cooking
time for cold, wind, and higher
altitudes.
We recommend
you place your grill in an
area protected
from much wind.
•
Trim away any excess fat from meat to reduce flare-
ups.
•
Keep similar size portions
together
so that they cook
more evenly.
•
Larger pieces of meat generally
require
more cooking
time per pound than smaller
pieces.
•
If a major flare-up
or too many flare-ups
occur, turn
off the gas, and move the food
away from the flare-
up. Restart the grill once the flare-up
has died down.
Use a lower temperature
to reduce flare-ups.
•
Turn foods infrequently.
Use tongs rather than a fork
when turning
food on the grill.
•
Know your sauce and when to apply.
Oil and vinegar
based sauces can be brushed on any time. Sugar
based sauces like barbecue
sauce should be applied
during the last few minutes of cooking.
•
Use a small amount of cooking
oil on the cooking
grates before
heating
to reduce foods sticking on the
grates.
